Lemongrass Salmon Cakes with Garlic-Basil Aioli

Lemongrass Salmon Cakes with Garlic-Basil Aioli

4 servings
Fragrant lemongrass adds bright, citrusy depth to these tender salmon cakes, served with a creamy garlic-basil aioli for a bold and refreshing twist on a seafood classic.

Ingredients

  • garlic cloves

    unpeeled

    6
  • plus 1 teaspoon extra-virgin olive oil

    divided

    3 tbsp
  • finely diced yellow onion
    ½ c
  • finely diced celery
    ⅓ c
  • finely chopped fresh lemongrass or 1 tablespoon lemongrass paste
    2 tbsp
  • kosher salt

    divided

    1 tsp
  • finely chopped fresh ginger

    about 1 [1-inch] piece

    2 tsp
  • finely chopped fresh red or green thai chiles

    about 3 to 4 chiles

    1 ½ tsp
  • skinless wild coho salmon

    coarsely chopped

    1 lb
  • egg

    lightly beaten

    1 large
  • panko
    ½ c
  • ground coriander
    1 tsp
  • plus 1/4 cup mayonnaise

    divided

    ⅓ c
  • finely chopped scallion
    2 tbsp
  • finely chopped basil

    preferably thai basil

    2 tbsp

Directions

  1. 1

    Preheat a toaster oven or regular oven to 400°F.

  2. 2

    Place garlic cloves on a piece of aluminum foil, and drizzle with 1 teaspoon oil. Wrap garlic in foil; roast until cloves are golden brown and very soft, about 30 minutes.

  3. 3

    Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium. Add onion, celery, lemongrass, and 1/8 teaspoon salt; cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add ginger and chiles; cook, stirring occasionally, for 1 minute. Scrape onion mixture into a large bowl, and spread into an even layer. Let cool for 5 minutes. Wipe skillet clean, and set aside.

  4. 4

    Add salmon, egg, panko, coriander, 1/4 cup mayonnaise, and 3/4 teaspoon salt to onion mixture in bowl; stir until well combined. Cover bowl using plastic wrap; refrigerate until cold, at least 1 hour or up to 12 hours.

  5. 5

    While salmon mixture is chilling, squeeze roasted garlic cloves in a small bowl; discard peels. Mash garlic to equal about 3/4 tablespoon. Whisk in scallion, remaining 1/3 cup mayonnaise, and remaining 1/8 teaspoon salt. Cover aioli using plastic wrap, and refrigerate until ready to use.

  6. 6

    Form salmon mixture into 8 patties (about 2 inches wide and 3/4 inch thick).

  7. 7

    Heat remaining 2 tablespoons oil in reserved skillet over medium. Add salmon cakes to pan, and cook, flipping once, until browned on both sides and an instant-read thermometer registers 145°F, about 3 minutes per side.

  8. 8

    Stir basil into aioli, and serve with salmon cakes.

Lemongrass Salmon Cakes with Garlic-Basil Aioli

Lemongrass Salmon Cakes with Garlic-Basil Aioli

100 min4 servings359 cal

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About this Recipe

Looking for an appetizer that truly wows your guests and elevates a classic seafood dish? These Lemongrass Salmon Cakes with their vibrant Garlic-Basil Aioli offer a sophisticated yet approachable experience that's bursting with flavor.

What makes these salmon cakes so exceptional is the thoughtful marriage of bright, aromatic lemongrass with tender, flaky salmon, perfectly complemented by a creamy, pungent garlic-basil aioli. It's a culinary journey that moves beyond typical breaded versions, creating a truly special and memorable appetizer.

Prepare your palate for a delightful interplay of textures and tastes. Each bite of these salmon cakes delivers a tender, flaky interior infused with the fragrant, citrusy notes of fresh lemongrass and the subtle warmth of ginger and Thai chiles. Paired with the rich, herbaceous garlic-basil aioli, you'll experience a balanced symphony of savory, tangy, and subtly spicy flavors that awaken the senses. This appetizer is designed to be both refreshing and satisfying, making it perfect for impressing guests or simply treating yourself to a flavorful meal.

You have some flexibility in tailoring these salmon cakes to your taste. The recipe calls for fresh lemongrass, but you can easily use lemongrass paste as a direct substitution if fresh is unavailable. If you prefer less heat, simply reduce the amount of finely chopped fresh red or green Thai chiles; for more kick, feel free to add a bit more. The aioli is wonderfully bright with basil, and while Thai basil is ideal, common garden basil works perfectly well to create that creamy, herbaceous counterpoint.

These elegant Lemongrass Salmon Cakes with Garlic-Basil Aioli are ideal as a sophisticated appetizer for dinner parties or as a light, flavorful starter for any meal. Serve them warm, perhaps garnished with extra scallions or a fresh basil sprig, to showcase their vibrant appeal.

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